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Some dishes require actual cooking, and others are just... assembling stuff. This one is definitely the latter. If you were a kid in the 60s, 70s or 80s, then you probably remember molded Jello "salads" (the fruity kind of salad). They were heavy on the Cool-Whip and canned fruit, usually contained nuts and something creamy, and almost always included those sweet red maraschino cherries. My assistant, Elisabeth, and I worked together to make this dish, which to me tastes kind of like my childhood and to Elisabeth was altogether baffling. Want to see how your family reacts to this fluffy sweet treat? Here's how you make it:

CONGEALED SALAD - based on a recipe by by Mrs. J. W. Younce, as printed in the Belhaven (N.C.) Memorial Museum cookbook from the 1960s (exact date unknown)

Ingredients:
1 package of Lemon-flavored Jello (regular, not sugar-free) (They didn't have sugar-free when this cookbook was published)
1 cup hot water
1/2 cup cottage cheese (I suggest using a smaller curd variety)
An 8-oz can of crushed pineapple, drained
1/2 cup chopped pecans
1 small jar of maraschino cherries (drained for sure, chopped if you want)
Fresh seedless grapes (optional) (the recipe next to it called for "canned green grapes" but I couldn't find any of those) (I don't even think those are a thing)
1 cup whipped cream (I used an 8 oz container of the store's version of Cool-Whip frozen topping)

In a large bowl, dissolve the Jello in hot water and allow to cool (but not start to gel). Add cottage cheese, pineapple, pecans, cherries, grapes if you want, and stir to combine. Fold in the entire container of Cool-Whip into this mixture.

Spray a silicone mold pan well with unflavored cooking spray. Pour the mixture into the mold, spread it evenly, tap it on the countertop to eliminate bubbles. Chill thoroughly - 3-4 hours at least. When ready to serve, invert it onto a round serving plate and it should pop right out. Slice 'n' serve. Have your camera ready to capture your children's reactions.

I should note that Mrs. Younce suggests that you can "Top with mayonnaise for salad or with whipped cream for dessert." We did neither. I'm not certain how the addition of a dollop of mayo on the side turns this exceedingly sweet side dish into a "salad" but without additional information, I need to trust the recipe's author here. Let me know if you try it.